Easy Raspberry Muffins

This raspberry muffins recipe uses very simple ingredients (except for the berries of course) so you probably have the rest of the ingredients at home already.

Raspberries: you can use fresh or frozen berries, both work well.

Lemon: we use the zest and a Microplane zester/grater is a great tool for this.

Sugars: both white granulated and brown sugar are used. They each add something to the recipe, but you can use only one of them (1 cup total) if that's all you have.

Milk: whole milk, reduced-fat milk, and even almond milk can be used.

Unsalted butter.

Vegetable oil: I generally use sunflower oil which is neutral, but coconut oil, canola, or even a light olive oil can be used.

Eggs: large, fresh.

Flour: this recipe works with both all-purpose flour and cake flour.

Baking powder: make sure it's not expired. It's used as a leavening, to make the raspberry muffins rise as they should during baking.

Salt: I use kosher salt for my baking, but table salt also works.

Vanilla - I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.

Directions at vintagekitchennotes.com

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